Some stories defy time, oceans, countries, and words. This meeting between Luca Farina, and an older proud barber in Italy is one of these. Take this journey; feel the pride, and love this unites us for all time. – Aaron
Sometimes, if you leave the main street, you can discover a fairy-tale spot…..
I was walking through the streets of Domodossola when, looking down a little side street, an old barber-shop’s sign caught my eyes. It piqued my curiosity and I moved closer. I found myself in front of an old barber shop, where time seemed to have stopped at the 50s. Inside a white-haired barber said: “Please take a seat, if you have patience, I’ll serve you, Mister!”
Tommi welcomes me with his friendliness and his 87 years of age. After preparing the necessary items, he starts brushing, very slowly, the shaven soap on my face with an Omega 48, while explaining me, step by step, what are the right moves to do a good shaving. Then he tells me about his life. He started working at 10 years of age as barber’s apprentice. At 22 he opened his own shop. He says: “I even had 3 very good employees. At that time there was so much work, we shaved more than 100 beards a week”.
Then he explains me how he cuts and smoothes hair with the tip of the scissors; that he has travelled a little the world; that he has been an actor of dialect theatre, that he writes books and poems. “When I’m writing a book I feel alive” and he let me read a piece of the book he is going to finish. He tells me about his famous and important clients and I perceive his great love for his job.
At the beginning of this year he had an artificial hip implanted. Its shop remained closed for 3 months and he thought he would not open anymore, but back from the hospital, he told himself: “What can I do at home?”. And he opened his historical shop again, where you can find him working with his scissors and razor.
You can spend a lot of time listening to Tommi’s tales and you go away happy, well shaved and with one of his books (autographed) under your arm.
-Farinik. by, Luca Farina